Santa Barbara

Archives for November 2013

The Montecito Public Library recently held their major annual fundraiser: a cookbook sale! Personally, I have way more cookbooks than I know what to do with, but of course I had to go take a peek, so I was one of the first in line when the doors opened. At any good book sale, there’s always a gem or two that need a home, and somehow, like a true collector, I can never resist. This particular morning, I just happened to get a text from my newlywed niece while I was browsing, so of course, I had to put a few books in my basket for her… and my kids… and a few friends. There were some amazing classics that really should be on the bookshelves of everyone who has an interest in cooking, and although I tried to convince the young man next to me to grab some of those, he resisted, (he was there for the books on extreme dieting) so I had to take them! Rationalization ahead: the money went to a good cause, the holidays are almost here, and as my niece said, “Used books are so cool!”

My name is Rhona and I am a cookbook addict.

I came home with quite a haul, and when I told Joan about it, we decided this would be a good time to write about some of our favorite classics, those we’d recommend to all cooks, young and old. We’ll feature some lesser-known titles in future posts, and we even have a giveaway planned, so stay tuned!

And here’s one of the most famous recipes of all time, the ubiquitous Chicken Marbella, courtesy of The Silver Palate. Chances are you’re quite familiar with this dish, but for those uninitiated, you’re in for a treat. This Moroccan-style meal does duty as a family dinner (just divide the recipe in half) or a crowd pleaser, and can be served hot or at room temperature. Classic.

Chicken Marbella

(This serves 10 to 12, but recipe can be halved for a smaller group. And be sure to read the recipe through – it calls for overnight marinating so plan accordingly.)

With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley. Pass remaining pan juices in a sauceboat.